JPH06311853A - Fibrous protein food raw material and its production - Google Patents

Abstract

PURPOSE:To enable to obtain a fibrous protein food raw material having a soft texture, even when the fibrous protein food raw material formed from food raw materials containing protein into a fibrous shape is dried to reduce its water content. CONSTITUTION:A fibrous protein food raw material formed from food raw materials containing protein formed into a fibrous shape comprises one or more of sorbitol, glycerol and propylene glycol.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fibrous protein food material formed into a fibrous shape from a protein-containing food material and a method for producing the fibrous protein food material. The present invention also relates to a fibrous protein food material having a soft texture and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, various methods have been known as a method for producing a fibrous protein food material by forming a food material containing protein into a fibrous shape. Is a method of heating and fluidizing a slurry of a protein-containing food material using a pipe heat exchanger, an ejector or the like, and blowing it out from a nozzle to organize the above-mentioned protein-containing food material into a fibrous form. ing.

Here, in order to produce a dry food using the fibrous protein food material thus obtained, when the fibrous protein food material is dried to reduce the water content, the fibrous protein food material is dried. There is a problem that the texture of the protein food material becomes hard.

Therefore, in the past, when the fibrous protein food material was dried, the moisture content of the dried fibrous protein food material was increased so that the texture became soft.

However, when the water content of the fibrous protein food material is increased as described above, a preservative is added or the salt concentration and the sugar concentration are increased in order to prevent the generation of bacteria and fungi. However, there is a problem that the retort sterilization process must be performed.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above problems in a fibrous protein food material formed into a fibrous shape by using a protein-containing food material.

That is, according to the present invention, in the above-mentioned fibrous protein food material, a dried food is produced using this fibrous protein food material. Therefore, the fibrous protein food material is dried to reduce its water content. Even in such a case, it is an object to obtain a soft texture.

[0008]

In order to solve the above-mentioned problems, the present invention provides a fibrous protein food material formed into a fibrous shape by using a protein-containing food raw material, sorbitol, glycerin, propylene glycol. Any one of them or two or more of them are contained.

As the food material containing the protein used in the present invention, various conventionally known proteins can be used. For example, vegetable proteins such as soybean protein and wheat gluten, egg white, casein and fish. Animal proteins such as surimi or a combination thereof can be used. Further, in order to make the texture of this fibrous protein food material soft, it is preferable to add vegetable fibers such as starches, okara, and pulp together with the above various proteins.

Further, when one or more kinds of sorbitol, glycerin and propylene glycol are contained in the food material containing the above-mentioned protein, if the content is too small, a sufficiently soft food is obtained when dried. While a fibrous protein food material with a feeling can not be obtained, if the content is too large, the texture of the fibrous protein food material becomes sticky, so that 100 parts by weight of the protein-containing food material is used. Thus, it is preferable to contain 2.5 to 55 parts by weight of one or more of the above substances, and more preferably 5 to 30 parts by weight.

Further, in the present invention, in producing the fibrous protein food material as described above, one or more of sorbitol, glycerin and propylene glycol are added to an aqueous slurry or paste of a food material containing protein. Was added and dispersed and mixed, and then this was structured into a fibrous form.

Here, one or more of sorbitol, glycerin, and propylene glycol are added to the food material containing protein as described above, and the mixture is dispersed and mixed. When a shaped protein food material is produced, the above substances can be efficiently contained in the fibrous protein food material in a uniformly dispersed state, and a fiber having a sufficiently soft texture even when dried. Protein food material can be obtained.

However, the method for producing the above-mentioned fibrous protein food material is not particularly limited to the above-mentioned production method. For example, in order to add flavor to the fibrous protein food material, After mixing one or more of the above substances with a protein-containing food material, leave it for a while to cause reactions such as fermentation, aging and enzymatic decomposition, and then organize this into a fibrous form. Or soaking the raw material containing the protein in a liquid containing any one or more of the above substances, and then organizing it into a fibrous form, and further, a food containing the protein After the raw material is organized into fibers, it is impregnated with a liquid containing any one or more of the above substances, and this fibrous protein food material contains any one or more of the above substances. Let The method can be used such as Unisuru.

In producing the fibrous protein food material formed into a fibrous form as described above, any conventional method can be used, but an aqueous slurry of a protein-containing food material is used. By heating and flowing the paste or paste using a pipe heat exchanger or an ejector, and blowing it out from a nozzle to organize it into fibrous form, the fibrous protein food material will naturally As a result of the binding, the fibrous protein food material formed into a fibrous shape can be successfully produced.

[0015]

In the present invention, the fibrous protein food material formed into a fibrous shape by using the protein-containing food material as described above should contain one or more of sorbitol, glycerin and propylene glycol. Therefore, the texture of the fibrous protein food material becomes soft even when the fibrous protein food material is dried to reduce the water content.

In producing such a fibrous protein food material, any one or more of sorbitol, glycerin and propylene glycol is added to an aqueous slurry or paste of a food material containing a protein and dispersed and mixed. After this, when it is organized into a fibrous form, any one or more of sorbitol, glycerin, and propylene glycol are efficiently contained in the fibrous protein food material in a uniformly dispersed state. As a result, a fibrous protein food material having a sufficiently soft texture even when dried can be obtained.

Further, in the present invention, 2.5 to 55 parts by weight of any one or more of sorbitol, glycerin and propylene glycol is added to 100 parts by weight of the above-mentioned food material containing protein. When dried, a fibrous protein food material having a sufficiently soft texture can be obtained, and the fibrous protein food material is less likely to have a sticky texture.

[0018]

[Examples] The fibrous protein food material according to the examples of the present invention and the method for producing the same will be specifically described below, and comparative examples will be given. The fibrous protein food materials produced in this example are comparative examples. It is revealed that the texture of the dried product is soft and superior to that of the fibrous protein food material.

Examples 1 to 25 and Comparative Example 1 In these Examples and Comparative Examples, 30 parts by weight of defatted soybean was added to 70 parts by weight of isolated soybean protein as a food material containing protein. I tried to use one. Then, in 100 parts by weight of this food material, in Examples 1 to 21, any one of sorbitol, glycerin, and propylene glycol was added at a ratio shown in Table 1 below, and in Examples 22 to 25, While adding two or more kinds of sorbitol, glycerin and propylene glycol in a ratio shown in Table 2 below, Comparative Example 1
In the above, no sorbitol, glycerin, or propylene glycol was added.

The final concentration of each of the above food ingredients is 8
Water was added to 0%, and this was mixed and dispersed by a blender, pH was adjusted to 5.5, and further thoroughly mixed and dispersed by this blender. Then, the mixture thus mixed and dispersed was pumped into a pipe heat exchanger having a diameter of 4 mm and a length of 20 m by a pump, heated at 150 ° C., discharged from an orifice having a diameter of 1 mm, and organized. The coagulated fibrous material was collected, and the fibrous material was adjusted to pH 6.5 with an alkaline agent to obtain each fibrous protein food material.

[0021]

[Table 1]

[0022]

[Table 2]

Next, Examples 1 and 2 obtained as described above
Each of the fibrous protein food materials of 5 and Comparative Example 1 was examined for texture when dried so as to have a water content of 20% by weight or less.

As a result, the fibrous protein food material of Comparative Example 1 had a hard texture due to drying, whereas the fibrous protein food materials of Examples 1 to 25 were the same as those of Comparative Example 1. By comparison, the texture is soft, and in particular, the fibrous protein food materials of Examples 2 to 6, Examples 9 to 13 and Examples 16 to 20 in which sorbitol, propylene glycol or glycerin are added in an amount of 5 parts by weight or more, The texture after drying was much softer and better than that of Comparative Example 1.

Further, the sorbitol-added example has a less sticky feeling and a softer texture after drying than the glycerin-added example, and particularly 5 to 50 parts by weight of sorbitol. Examples 2 to 6 added in the range of
The one has a very soft and good texture after drying,
Although it was not sticky, the product of Example 7 containing 60 parts by weight of sorbitol had a sticky texture.

Further, in the case of the examples in which propylene glycol and glycerin were added, in the examples 9 to 12 and the examples 16 to 19 in which these were added in the range of 5 to 30 parts by weight, the texture after drying was obtained. Is very soft and good,
Although the sticky feeling was also small, in Examples 13 and 14 and Examples 20 and 21 in which 50 parts by weight or more of these were added, there was a sticky feeling in addition to the soft feeling. In Examples 14 and 21, the sticky feeling became too strong and the texture was bad.

Further, in Examples 22 to 25 in which two or more kinds of sorbitol, glycerin and propylene glycol were added in the range of 20 to 30 parts by weight, the texture after drying was very soft and good. Also, I didn't feel sticky again.

(Examples 26 to 29 and Comparative Example 2) In these Examples and Comparative Examples, 60 parts by weight of soybean protein isolate, 30 parts by weight of defatted soybean and 5 parts by weight were used as the protein-containing food material. Of wheat gluten and 5 parts by weight of starch were used. And, in Examples 26 to 29, with respect to 100 parts by weight of this food material,
One or more of sorbitol, glycerin, and propylene glycol are added in the proportions shown in Table 3 below, while in Comparative Example 2, sorbitol, glycerin,
No propylene glycol was added.

The final concentration of each of the above food materials is 8
Water was added to 0%, the mixture was mixed and dispersed with a silent cutter, the pH was adjusted to 5.5, and this was further thoroughly mixed and dispersed with a silent cutter. Then, the mixture thus mixed and dispersed was pumped into a pipe heat exchanger having a diameter of 4 mm and a length of 20 m by a pump and heated at 150 ° C. to obtain a diameter of 1 mm.
The fibrous substance which was discharged from the orifice of (1) and was organized and coagulated was collected, and the fibrous substance was adjusted to pH 6.
Adjusting to 5, each fibrous protein food material was obtained.

[0030]

[Table 3]

Next, Examples 26 to 25 obtained as described above
The texture of each of the fibrous protein food materials of No. 29 and Comparative Example 2 when dried was examined.

As a result, in the fibrous protein food material of Comparative Example 2, the texture became harder when the water content was 20% by weight or less, whereas in the fibrous protein food material of Examples 26 to 29. In Table 3, even if the water content was 20% by weight or less, the texture was soft and good.

Here, each of the fibrous protein food materials of Examples 26 to 29 and Comparative Example 2 dried in an atmosphere of 60 ° C. was examined for texture and further dried in this manner. 110 of each fibrous protein food material
It was dried at ℃ for 6 hours, the water content was calculated, and the results are shown in Table 4 below.

[0034]

[Table 4]

(Examples 30 to 32 and Comparative Example 3) In these Examples and Comparative Examples, 80 parts by weight of soybean protein isolate, 10 parts by weight of frozen surimi and 10 parts by weight were used as a food material containing protein. I used the one with the addition of okara. Then, in Example 30, 20 parts by weight of sorbitol was added to 100 parts by weight of this food material.
In Example 31, glycerin was added in an amount of 20 parts by weight, and in Example 32, propylene glycol was added in an amount of 20 parts by weight, while in Comparative Example 3, sorbitol,
Neither glycerin nor propylene glycol was added.

The final concentration of each of the above food materials is 8
Water was added to 0%, the mixture was mixed and dispersed with a silent cutter, the pH was adjusted to 5.5, and this was further thoroughly mixed and dispersed with a silent cutter. Then, the mixture thus mixed and dispersed was pumped into a pipe heat exchanger having a diameter of 4 mm and a length of 20 m by a pump and heated at 150 ° C. to obtain a diameter of 1 mm.
The fibrous substance which was discharged from the orifice of (1) and was organized and coagulated was collected, and the fibrous substance was adjusted to pH 6.
Adjusting to 5, each fibrous protein food material was obtained.

Next, Examples 30 to 30 obtained as described above
The texture of each of the fibrous protein food materials of 32 and Comparative Example 3 when dried was examined.

As a result, in the fibrous protein food material of Comparative Example 3, the texture became harder when the water content was 20% by weight or less, whereas in the fibrous protein food material of Examples 30 to 32. In Table 3, even if the water content was 20% by weight or less, the texture was soft and good.

(Examples 33 to 35 and Comparative Example 4) In these Examples and Comparative Examples, 80 parts by weight of soybean protein isolate, 10 parts by weight of dried egg white and 10 parts by weight were used as a food material containing protein. I used the one with the addition of okara. And, for 100 parts by weight of this food material,
20 parts by weight of sorbitol in Example 33, 20 parts by weight of propylene glycol in Example 34,
In Example 35, glycerin was added at a ratio of 20 parts by weight, while in Comparative Example 4, sorbitol, glycerin, or propylene glycol was not added.

The final concentration of each of the above food materials is 8
After adding water to 0% and mixing and dispersing this with a silent cutter, the pH was adjusted to 5.5, and this was further thoroughly mixed and dispersed with a silent cutter. Then, the mixture thus mixed and dispersed was pumped into a pipe heat exchanger having a diameter of 4 mm and a length of 20 m by a pump and heated at 150 ° C. to obtain a diameter of 1 mm.
The fibrous substance which was discharged from the orifice of (1) and was organized and coagulated was collected, and the fibrous substance was adjusted to pH 6.
Adjusting to 5, each fibrous protein food material was obtained.

Next, Examples 33 to 30 obtained as described above
The texture of each of the fibrous protein food materials of No. 35 and Comparative Example 4 when dried was examined.

As a result, in the fibrous protein food material of Comparative Example 4, the texture became harder when the water content was 20% by weight or less, whereas in the fibrous protein food material of Examples 33 to 35. In Table 3, even if the water content was 20% by weight or less, the texture was soft and good.

(Examples 36 to 38 and Comparative Example 5) In these Examples and Comparative Examples, 80 parts by weight of soybean protein isolate, 10 parts by weight of casein and 10 parts by weight of protein soybean protein were used as raw materials. I used the one with okara added. Then, to 100 parts by weight of this food material, 20 parts by weight of sorbitol in Example 36, 20 parts by weight of glycerin in Example 37, and 20 parts by weight of propylene glycol in Example 38 were added. In Comparative Example 5, neither sorbitol, glycerin, nor propylene glycol was added.

Then, water was added to each of the above food ingredients so that the final concentration was 80%, and the ingredients were mixed and dispersed by a silent cutter, and then the pH was adjusted to 5.5, which was further adjusted by the silent cutter. To thoroughly mix and disperse. Next, the mixture thus mixed and dispersed was pumped into a pipe heat exchanger having a diameter of 4 mm and a length of 20 m by a pump, heated at 150 ° C., and discharged from an orifice having a diameter of 1 mm to organize and coagulate. The discharged fibrous material was collected, and the fibrous material was adjusted to pH 6.5 with an alkaline agent to obtain each fibrous protein food material.

Next, Examples 36 to 30 obtained as described above
The texture of each of the fibrous protein food materials of No. 38 and Comparative Example 5 when dried was examined.

As a result, in the fibrous protein food material of Comparative Example 5, the texture became harder when the water content was 20% by weight or less, whereas in the fibrous protein food material of Examples 36 to 38. In Table 3, even if the water content was 20% by weight or less, the texture was soft and good.

Examples 39 to 41 and Comparative Example 6 In these Examples and Comparative Examples, as a food material containing protein, 70 parts by weight of isolated soybean protein and 30 parts by weight of defatted soybean were added. I decided to use it.

Then, a final concentration of 8 is added to the above food materials.
After adding water to 0% and mixing and dispersing with a blender, the pH was adjusted to 5.5 and further thoroughly mixed with this blender to disperse. Then, the mixture thus mixed and dispersed was pumped through a pipe heat exchanger having a diameter of 4 mm and a length of 20 m by a pump, heated at 150 ° C., discharged from an orifice having a diameter of 1 mm, and organized. The coagulated fibrous material was collected, and the fibrous material was adjusted to pH 6.5 with an alkaline agent to obtain a fibrous protein food material.

Then, in Example 39, 2 parts per 100 parts by weight of the fibrous protein food material thus obtained were used.
0 parts by weight of sorbitol, 20 in Example 40
While parts by weight of glycerin are impregnated with each solution prepared by dissolving 20 parts by weight of propylene glycol in 20 parts by weight of water in Example 41, in Comparative Example 6, 100 parts by weight of the fibrous protein food material described above is used. The parts were impregnated with 40 parts by weight of water.

Next, Examples 39 to 4 thus obtained
60 of the fibrous protein food materials of 1 and Comparative Example 6, respectively.
The texture of the dried fibrous protein food material was dried in an atmosphere of ℃, and the moisture content of each dried fibrous protein food material was determined by the same method as described above. The results are shown in Table 5 below. .

[0051]

[Table 5]

(Examples 42 to 44 and Comparative Example 7) Also in these Examples and Comparative Examples, the above Examples 39 to 41 are used.
And using the fibrous protein food material produced in the same manner as in Comparative Example 6, this fibrous protein food material was used in Example 42.
In 30% sorbitol aqueous solution, in Example 43 3
In Example 44, 30% propylene glycol aqueous solution was dipped in 0% glycerin aqueous solution for 1 minute to impregnate these solutions, while in Comparative Example 7, the fibrous protein food material was dipped in water for 1 minute. I did it.

Next, Examples 42 to
Each fibrous protein food material of 44 and Comparative Example 7 was dried and its texture was examined. As a result, in the case of the fibrous protein food material of Comparative Example 7, its moisture content was the same as in Comparative Example 6 above. When the amount was 20% by weight or less, the texture became hard, whereas the fibrous protein food materials of Examples 42 to 44 had a soft texture, although not as much as Examples 39 to 41.

(Example 45 and Comparative Example 8) In these Example 45 and Comparative Example 8, 20 parts of soy sauce was added to 100 parts by weight of the fibrous protein food material obtained in Example 22 and Comparative Example 1, respectively. After adding 20 parts by weight of sugar, 20 parts by weight of sugar and 1 part by weight of sodium glutamate and seasoning, the product is dried until the water content becomes about 40% by weight, and then, using a press machine, a "noshishime" shape is obtained. Secondly processed.

In pressing, 30 g of each seasoned and dried fibrous protein food material is used.
It should be spread over an area of cm × 12 cm, 110 ℃, 1
Pressing was performed under the condition of 00 kg / cm ² .

After pressing in this way, it was dried under the condition of 60 ° C. until the water content became about 20% by weight, and the textures when eating these foods were compared, and the results are shown in Table 6 below. It was shown to.

[0057]

[Table 6]

[0058]

As described above in detail, in the fibrous protein food material according to the present invention, sorbitol, glycerin, propylene glycol is added to the fibrous protein food material formed into a fibrous shape by using the protein-containing food material. Since any one or two or more of the fibrous protein food materials are contained, the texture of the fibrous protein food material becomes soft even when the fibrous protein food material is dried to reduce the water content.

As a result, in the fibrous protein food material according to the present invention, when a dried food is obtained using this fibrous protein food material, in order to soften the texture,
Unlike conventional fibrous protein food materials, it is not necessary to increase the water content, and even if this fibrous protein food material is sufficiently dried, a soft texture can be obtained, and therefore Preservation is also improved, and it is necessary to add preservatives, increase salt concentration and sugar concentration, and perform retort sterilization treatment in order to improve preservability like conventional fibrous protein food materials. It is now easy to obtain dry foods that have a soft texture.

In obtaining the fibrous protein food material as described above, 2.5 to 55 of one or two or more of sorbitol, glycerin and propylene glycol is added to 100 parts by weight of the protein-containing food material. When it is contained in an amount by weight, it is possible to obtain a fibrous protein food material having a more excellent texture, as well as having a sufficiently soft texture even when dried, and having a less sticky texture. Came to be.

Further, in producing the fibrous protein food material as described above, sorbitol, glycerin,
When any one kind or two or more kinds of propylene glycol is added and dispersed and mixed, and then it is structured into a fibrous form, sorbitol,
Any one or more of glycerin and propylene glycol can be contained efficiently in a uniformly dispersed state, and a fibrous protein food material having a sufficiently soft texture even when dried is obtained. Came to be.

Claims (4)

[Claims] 1. A fiber comprising a fibrous protein food material formed into a fibrous shape using a protein-containing food material and containing one or more of sorbitol, glycerin and propylene glycol. Protein food material. 2. The fibrous protein food material according to claim 1, wherein 2.5 to 55 of any one or more of sorbitol, glycerin and propylene glycol is added to 100 parts by weight of the protein-containing food material. A fibrous protein food material, characterized in that it is contained by weight. 3. Addition of one or more of sorbitol, glycerin, and propylene glycol to an aqueous slurry or paste of a food material containing protein, and the mixture is dispersed and mixed, and then organized into a fibrous form. A method for producing a fibrous protein food material, which comprises: 4. The method for producing a fibrous protein food material according to claim 3, wherein one part or two or more parts of sorbitol, glycerin and propylene glycol are added to 100 parts by weight of the protein-containing food material. A method for producing a fibrous protein food material, comprising adding 5 to 55 parts by weight.